【沖縄】飛行機に乗ってでも行きたい！隠れ家ベーカリーカフェ🌴 無添加＆アレルギーフリーにこだわる南国スタイルの沖縄パン職人の１日。第98話｜北中城村「AIEN BAKERY」

【沖縄】飛行機に乗ってでも行きたい！隠れ家ベーカリーカフェ🌴 無添加＆アレルギーフリーにこだわる南国スタイルの沖縄パン職人の１日。第98話｜北中城村「AIEN BAKERY」

An Okinawan bakery café devoted to additive-free and homemade bread
“AIEN BAKERY” Every bread here is delicious♪ Super tasty. It was really good. For the customers who visit us, we want them to enjoy bread
that’s free of additives, so we make everything by hand. I just can’t help wanting to make things myself, whatever it is. A day in the life of an Okinawan baker
devoted to additive-free and handmade bread 🎥 Kitanakagusuku Village, Okinawa Prefecture
“AIEN BAKERY” 1:45 a.m. —
The owner arrives at the shop. Until the staff come in,
he prepares and sets up the store by himself. Preparing the dust cloths. Kitakata Chef）First, the day always starts
with preparation. It’s always like this. Kitakata Chef）It’s 30°C today. He puts on his apron
and begins the preparations. He starts by dividing
the dough for the donuts prepared the day before. Kitakata Chef）Most of the dough doesn’t contain
eggs or dairy products. Most of the main breads we make don’t include dairy in the dough, and only a small number of our products
contain dairy ingredients. We make them so even babies
and small children can eat them easily. Kitakata Chef）There’s a choco melon bread—
a melon bread filled with chocolate. That’s what this is used for. We use it for that. Dough kneaded with homemade ingredients. This dough is for a product called
“Orange Peel and Chocolate.” We mix in lots of
homemade orange jam and chocolate. Plenty of both. Spinach and bacon dough. Next,
he divides the whole wheat dough. When I first started the bakery,
the dough I made was this one — the dairy-free whole wheat dough. It’s a recipe without butter as well. He makes breads based on this
gentle, dairy-free whole wheat dough. Kitakata Chef）The dough looks different every day, depending on temperature and humidity. The texture changes too, so figuring out how to adjust it well and bake it just right
is the most interesting part. It’s a daily study. Levain for the campagne bread. Wheat flour. Whole rye flour. Malt. Water. Yeast. Roasted walnuts. Kitakata Chef）This is our homemade soy milk mayonnaise mixed with corn. Basically, at our bakery,
we don’t use regular mayonnaise. All of our mayonnaise-based fillings
are made with soy milk mayo. If a filling can be made by hand,
we make it ourselves. Since our customers eat our bread every day, we try to make as much as possible by hand, so that there are no additives in what they eat. We handcraft everything we can. Homemade bread crumbs. After my child was born, I started to become interested in food education—
that was the main reason. Bread, after all, was something I ate every day as a kid. Nowadays, people are more aware
of additives, but back then, frozen food and convenience stores
were just normal. That was the trend. But once I became a parent myself, I started thinking about my own child and the children of our customers too. I really want to make products without additives—
something people can eat without guilt. The desire to make healthy food for my child
became the starting point of my bread-making. The campagne dough is now ready. Rye campagne. It rests at room temperature for fermentation. Making “Vegan Custard Cream Bread.” Director）What’s this? Kitakata Chef）It’s vegan custard cream. Of course, it’s homemade. Homemade Vegan Custard Cream Kitakata Chef）What’s interesting is, there was a French customer once, and he had this image that
“vegan food isn’t tasty at all.” We didn’t say anything to him, though. But he really loved
the vegan cream bread! He said, “This cream is delicious!” And I thought to myself, “Well, it’s actually vegan cream…” but I couldn’t bring myself
to tell him after that. He kept praising it so much. Next,
we make the salted butter rolls. Fermented butter. He wraps the butter inside the dough. Kitakata Chef）
This one’s called the “Three Cheese Bread.” We put blocks of cheese inside. He wraps the cheese
and shapes it into a donut form. Making choco melon bread. Making Choco Melon Bread
“Chocolate Chips” Cookie dough. Shaping the chocolate donuts. Brushing soy milk for a glossy finish. Kitakata Chef）
Just like brushing egg wash on top of the dough, we use soy milk to give it a nice shine. He scores the dough with a lame knife. Natural cheese. Baking. Olive oil. He tops it with honey and cheese,
then bakes it again. Homemade tomato sauce. Tomatoes. Kitakata Chef）This is mozzarella cheese. Parmesan cheese. Olive oil. He rolls out the whole wheat dough
with a rolling pin. He spreads plenty of homemade cinnamon filling. I want people to really taste
the sweetness of the cinnamon, so I use a generous amount. Roasted walnuts. There are quite a few people who love cinnamon rolls and buy them often. He rolls up the dough
with plenty of filling. Kitakata Chef）It’s our most popular item. We have two flavors—plain and coffee. For the coffee one, we make espresso icing later and drizzle it over the top, but the base cinnamon roll is the same. Potatoes prepared and frozen
by Kitakata Chef. Soy sauce. Natural cheese. Parmesan cheese. For the salted butter rolls,
we use “Hamahigajima Salt.” Water. I mix “Nuchimaasu” (Okinawan sea salt) into the water. Nuchimaasu. Just plain water puts stress on the body, so I add a bit of salt by using Nuchimaasu. Baguette dough. Salted butter rolls. Taihaku sesame oil. Beet sugar. Vegan custard cream. Parsley. Margherita. Potato Mayo Corn. Choco Melon Bread. Three Cheese Bread. Homemade fermented sweet red bean paste. This is made by taking homemade sweet red beans and mixing them with rice malt, then fermenting for about 10 hours. I always end up wanting to make things myself, whatever it is. If I can make it, I will. He spreads a generous layer
of homemade fermented anko. When you put it inside bread, compared to eating it on its own, you need the flavor to be a bit stronger or the filling a bit more generous, otherwise the taste becomes dull. And honestly,
it just makes people happy when there’s plenty of filling inside. He twists the cut dough pieces
to shape them. The staff members have arrived. Campagne. The staff wrap the freshly baked bread. Fresh Okinawan jalapeños. We try to use local ingredients whenever possible. Bacon. Cream cheese. He wraps plenty of filling inside the dough. Kitakata Chef）It’s moments like this,
when I’m making bread, that are the most fun. Fresh cheese,
cheddar cheese. Blue cheese. He wraps the dough around the sausages. Loaves keep coming out of the oven one after another. Three Cheese Bread — ¥320 Margherita — ¥350 Shiso Marinara — ¥240 Honey Cheese — ¥320 Potato Mayo Corn — ¥270 Walnut “Numa Pan” — ¥250 Chocolate and Orange Peel — ¥400 He melts white chocolate
in a hot water bath. He coats the surface of the donuts
with white chocolate. Oreo cookies. Next,
milk chocolate. Homemade granola. Coconut flakes. He chills them in the refrigerator to harden. He arranges them in the showcase. Homemade Granola Donut — ¥350 Oreo Donut — ¥330 He pipes in three types of cream:
“Chai Cream” Chocolate Cream Peanut Cream For the Peanut Cream Bread,
“Almonds.” Powdered sugar. And more “Almonds.” Peanut Cream Donut — ¥320 Rich Chocolate Cream Donut — ¥300 Chai Cream Donut — ¥300 Kitakata Chef）This is jimami tofu. We use it as a substitute for cheese. Garlic powder. Okinawan-grown Italian basil. An English person from OIST
(Okinawa Institute of Science and Technology) taught me this idea. When I was invited to their home, they served pizza and used jimami tofu
like cheese. It was delicious,
so I borrowed the idea. He places the dough soaked in soy milk
onto a tray and bakes French toast. Chocolate. Jalapeño Épi. Hamahigajima Salt. Pistachios. Butter. Kitakata Chef）Good morning.
Staff）Good morning! Fermented Anko & Salted Butter — ¥330 Vegan Cinnamon Roll — ¥270 Finishing the Coffee Cinnamon Roll. He brews espresso. He mixes espresso
with coconut oil. He pours espresso syrup
over the cinnamon rolls. 🟢Dairy- and Egg-Free
Coffee Cinnamon Roll — ¥300 🟢Breads made without dairy or eggs
are marked with a green sticker. The soy milk French toast is ready. Iejima Brown Sugar Syrup. Powdered sugar. Iejima Brown Sugar French Toast — ¥260 Okinawan-grown Italian basil. Jimami & Basil Wrapped Pizza — ¥300 Vegan Custard Cream — ¥270 Choco Stick — ¥220 Jalapeño Épi — ¥330 In preparation for opening,
the staff clean the store. Whole wheat bread dough. He makes an American “home-style” bread —
Cornbread. Eggs. Yogurt. Unsweetened organic soy milk. Cane sugar. Shimamaasu (salt),
honey. Unsalted butter. Corn grits 🌽
(cornmeal). Cake flour. Baking powder,
baking soda. He sifts the dry ingredients. In America, cornbread seems to be
something families often eat at home. Many Japanese customers
who have lived in the U.S. before buy it because they can’t find it
sold anywhere else. He covers it with parchment paper,
presses it between trays, and bakes it. The cornbread is ready. Cornbread — ¥200 Mexican Taco Sandwich — ¥630 He scores the dough
with a lame knife. He bakes the baguettes. He cuts slits with a knife. Garlic butter with sea lettuce (“aasa”). Since we’re located in Kitanakagusuku,
I wanted to use local ingredients. Whitebait (shirasu). Aasa powder. The baguettes are done baking. Baguette — ¥320 The whole wheat loaf bread is ready. Whole Wheat Bread. Butter. Homemade “Okinawan Swordfish Tomato Stew.” Okra. Eggplant. Cheese. Parmesan cheese. Eggs. Bacon,
fried eggs. Homemade white sauce
made with soy milk. Parmesan cheese. Brushing with “Taihaku” sesame oil
for a glossy finish. Popeye — ¥460 Swordfish Tomato Stew & Vegetable Tartine — ¥300 Homemade Fried “Okinawan Swordfish.” Butter. Cheese. Kitakata Chef）This is swordfish marinated with kelp. And this is
our homemade tartar sauce. It’s made with onion and pickles, and soy milk mayonnaise. We add plenty of the homemade tartar sauce. Okinawan Swordfish Tartar Sandwich — ¥480 Croque Monsieur — ¥330 Freshly baked breads line the shelves,
and it’s almost opening time. 8:00 a.m. —
“AIEN BAKERY” opens. The store is filled with breads
that are not only delicious
but also healthy and additive-free. Using Okinawan ingredients
is one of Kitakata Chef’s commitments. The first customers have arrived. They enjoy their bread
in the eat-in area. There’s an eat-in space inside the store
where customers can enjoy freshly baked bread. Rebaking for eat-in. Customer）Itadakimasu. Delicious♪ Child）Yeah, it’s yummy! Customer）We came from Yaese Town. It took 40 minutes,
but it was worth the trip. It was crispy, chewy, and delicious. The shop was stylish and comfortable. Was the chocolate bread good?
Child）Yeah! We’ll come again. Director）Please. Staff）Would you like to eat inside today? Director）Yes. Staff）Thank you for waiting. Director）Thank you very much. Staff）Thank you. Enjoying bread
in the eat-in space. Staff）Here’s your drink first. An iced Americano, and the warmed-up bread. Please take your time and enjoy. Preparing the main dough of “AIEN BAKERY,”
the whole wheat dough. Whole Wheat Dough Preparation
“Taihaku Sesame Oil.” Sunflower oil. Water. He adds water
to the bowl containing oil. He mixes water and oil
to emulsify them. Kitakata Chef）This recipe originally had butter, but I replaced it with other ingredients so it wouldn’t include butter. That way, it gets closer to the texture of butter without increasing the water content too much. This was the result I reached. A blend of Kyushu and Hokkaido flour, plus stone-ground wheat flour, and Kyushu-grown whole wheat flour. Also Okinawan cane sugar, along with yeast and salt. Yeast. Shimamaasu (Okinawan sea salt). The emulsified mixture of water and oil. Water. The finished whole wheat dough
is rested for 30 minutes. A foreign customer orders
a bagel sandwich to take out. Ham. Cheese. He adds another layer of cheese. Hamahigajima Salt. Cream cheese. Soy sauce–marinated salmon. Homemade honey mustard. Broccoli sprouts. Shiso leaves. Seaweed. Salmon and Cream Cheese Bagel Sandwich. Staff）Thank you! Take care. Kitakata Chef）Take care! Customer）We came to AIEN BAKERY Café. It’s not too far from our home, so we came here to buy some bagels, and ordered bread and coffee too. My favorite bread here is— I love their pizza bread. Their hot dog bread is also really good. It’s always freshly baked and fluffy, and that’s what I like about it. Super delicious. It’s a bit different from others. Japanese bakery bread tends to be softer, but I really love AIEN BAKERY’s bread. Thank you so much! Take care! Thank you very much. Customer）I love the fish burger here. This one has chocolate cream. I’ve tried so many kinds of bread, and they’re all delicious. I’ll come again to buy more. Staff）Thank you very much! Take care! Customer）It’s actually my first time here today. I’d been wanting to visit for a while. Today I had an iced coffee and the basil pizza toast. It was very delicious. The staff were really friendly, and the shop was stylish too. Next time I’d like to relax and eat inside the café. The whole wheat dough rested for 30 minutes. Thank you very much. Kitakata Chef）Then I’ll put it in the freezer. We lower the dough’s temperature, and tomorrow it will be moved
to the fermentation stage. That’s the process. The bagged dough is stored
in the freezer until tomorrow. Customer）The shop interior is super stylish, and the staff are really kind. It had such a great vibe. I came here for the Shirasu and Aasa Bread. It’s such a rare combination, and you can only eat it here, so that’s why I came. It was delicious. AIEN BAKERY has been around
for six years now. It first started at OIST —
Okinawa Institute of Science and Technology, where we launched AIEN BAKERY. We ran it there for three full years, and then moved to Kitanakagusuku
to reopen. At OIST, the customers were multinational,
with many foreigners, and they strongly requested
vegan bread. So we started developing
vegan bread there. At that time, I had never made vegan bread before, so I had to figure out how to eliminate butter
and what to use instead. That’s how I created it. At our current store, we have many customers
who can’t consume milk or dairy products, so the types of breads people want here
are a bit different from OIST. I really appreciate everyone
who visits us, because the bakery isn’t located
on a main road. Most people look us up
and make the effort to come here. Being able to have them eat our bread, enjoy it, and leave happy— that’s really what matters most to me. Most of the fillings and sauces
are handmade, but there are still some things like sausages and bacon— processed meats— that I’d love for us
to eventually make by hand too. I also want to work with natural yeast and other things, so little by little, I hope to take my time
and move forward. Thank you very much! Take care!

【AIEN BAKERY】
今回は、沖縄・北中城村の人気ベーカリー「AIEN BAKERY」
オシャレな店内には無添加・アレルギーフリーのパンがずらりと並び、誰もが安心して味わえます😌
「ぜんぶ手作りしたいんです」と語る、北方シェフ。
すべて自家製にこだわるパン作りに密着します🎥

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【店舗情報】
店名: AIEN BAKERY
住所: 沖縄県北中城村仲順263番
地図: https://maps.app.goo.gl/wLQzj3J78QW9dgaL7
Instagram: https://www.instagram.com/aien_bakery/

【チャプター】
0:00 ダイジェスト
0:44 本編
2:34 卵・乳製品を控えたパン作り
4:57 カンパーニュ生地の仕込み
7:57 ヴィーガンカスタードクリームパン作り
9:10 塩バターパン成形
12:44 人気商品 シナモンロール作り
16:25 カンパーニュの焼成
17:02 発酵あんこの“あん塩バター”の成形
22:16 クリームドーナツの仕上げ
25:39 “ジーマーミ豆腐とバジルの包みピザ”作り
28:01 コーヒーシナモンロールの仕上げ
30:42 開店前の清掃
32:03 “コーンブレッド”作り
34:12 バケットの焼成
34:40 “北中城産アーサとしらすのガリバタ”作り
38:27 “沖縄県産メカジキのタルタルサンド”作り
39:54 開店
42:17 お客様インタビュー①
42:48 お買い物・実食
44:37 全粒粉生地の仕込み
48:37 お客様インタビュー②
49:43 お客様インタビュー③
50:08 お客様インタビュー④
52:19 お客様インタビュー⑤
55:02 AIEN BAKERY店主インタビュー

【関連動画】
【兵庫】シングルマザーが営む住宅街の隠れ家洋菓子店！ワンオペで作る美しすぎるフラワーケーキに密着🌸 第97話｜加古川市「Cher Anges」

【兵庫】田舎にポツンと佇む大繁盛グルメバーガー店！その大人気の理由とは？ 第96話｜加古川市「ROUTE 65」

【大阪】これは流行る…大阪の“主婦クレープ”にリピーターが止まらない理由とは？ 第95話｜堺市「KEHARE CREPE」

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【著作】
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パンもの撮影：松田愛渡
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